1 tbsp sunflower oil
1 carrot, thinly shredded
120g zucchini thinly sliced
100g bag beansprouts
3 scallions, thinly sliced - green end only
knob of ginger, peeled and finely grated
1 tbsp garlic infused oil
3 eggs beaten with 1 tsp sunflower oil
Serves - 1
Heat the oil in a wok and stir-fry the carrot for 2 mins until just starting to soften.
Add the beansprouts, zucchini, ginger and scallions and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent.
Season and set aside. Can be made up to 4 hrs ahead.
Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer.
Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs.
Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.
Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges.
Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.
Recipe adapted from: Good Food